Chef Studio is an Emmy-nominated, independent, creator led, production studio that specializes in creating food and cooking content for digital platforms. We produce cooking tutorials, design uncommon recipe videos and develop web series for streaming and VOD.
We believe in bringing back the joy and magic of cooking and feel that cooking can be used as an everyday activity for creative expression, mindfulness, relaxation and mental wellbeing. We value and aim to encourage creativity and kindness.
In May of 2020, a video from our series on sustainable cooking was nominated for a James Beard Foundation Award.
This was the worst. Whites were wet and runny, yolk was cold, the eggs were impossible to peel, stuck to the shell and tore while peeling. Do not listen to this "gentle boil" bs, 0/10, thanks for wasting my time and money
Okay, I'm a total newbie at making homemade pasta. I bought a pasta machine and thought I'd give it a try. I've watched a million videos today and this one seems like the easiest to follow, with the best results. Going to give it a try now. Thank you.
Because heating a blade destroys its ability to hold an edge -- the very edge is infinitely thin and there is nothing but air to sink the heat at the thinnest point -- especially after repeated heatings, wouldn't you rather use an electric cutting wire for this? If this would be of use to pastry chefs then I could try to make a prototype. It would have a Nickel-Chromium cutting wire mounted in a large rectangular frame to make room for whatever is being cut, and it would be powered by rechargeable batteries.
Or for example if you want aerated white chocolate without sugar. Never seen one, for some reason. Love it but can’t eat it ever since decided to cut out all sugar for dietary reasons
I tried this but with 7 minutes and when I tried to peel them the shell kept sticking to the edge of the egg and trying to peel it broke the egg in half while trying to peel it very gently in the water.
Thank you for this by the way. First time making this, after 30 mins wrapped, it keeps shrinking back, let it rest for 10 minutes, still shrinking back, I am exhausted rolling this out. I doubled the recipe, split in 4 and can’t get through the first round. Any advice? I made sure the dough sprung back before wrapping and resting 30 mins too. I may not be made for this work!
I use also electric stove i guess low heat is about 80 and under that, cause when i am making custard cream i use that amount of heat(because it is the least) but i have seen that when you cook the tomato sauce with everything in it it reaches 400(i guess) Fahrenheit? So it is 200C° isn't that too much won't i burn it?😅 I am sorry for these weird questions but i literally learning to cook i am no where compare to baking in cooking...
Hi For the mousse, when I added the chocolate it seized and the mousse is incredibly gross looking. I'm wondering how to fix it, and how to prevent it in future?
What is the shelf life after? It has been all mixed together? I’m thinking about making a little marshmallow figures. I want to know how long they will keep.
I just tried this and it turned out great! I cut out a slim, long sheet of paper, taped it and put the cheese in. Remove the paper ring and baked it at 400 for 5 minutes. All ovens are different, so for me, I will go 7 minutes next time. I used parchment paper (wax paper), and let it sit about 5 minutes after removing from the oven to let it crisp up. It did! Delicious! 10 stars! Thumbs up. Beth, Raleigh, NC
